Kung Pao Chicken, (Chinese: 宫保鸡丁), also transcribed as Gong Bao or Kung Po, is a spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of westernized Chinese cuisine.

Kung Pao Chicken (or Gong Baogōng bǎo jī dīng 宫保鸡丁) is a typical traditional Sichuan dish made with diced chicken, peanuts and chili pepper. Kung Pao chicken is a very popular staple of North American Sichuan-style Chinese restaurants, and many recommend using it as a measure of the skills of a chef.

HistoryKung Pao ChickenIt was named after a court official Ding Baozhen in the late Qing dynasty (1616-1911). Legend has it that Mr. Ding was a gourmet, relishing “stir-fried diced chicken” in particular. While he served as governor in Shandong and Sichuan, he often treated his guests to this dish. While in Sichuan, where the local people liked hot chilies, Ding Kung Pao Chickenimproved his favorite dish “stir-fried diced chicken” by adding chili pepper to the ingredients. As a result, the dish with its spicy flavour tastes more delicious. Since Ding was later granted the title Taizi Shaobao, which literally means “protector of the crown prince”, by the imperial court, he was also referred to as Kung Pao, which was short for Taizi Shaobao. In memory of Mr. Ding Baozhen, people named his favorite dish Kung Pao Chicken.

The dish exists in both traditional Sichuan and Westernized versions; the latter is more popular in the United States and Canada.

① Wash the chicken breast until clean, slap it gently with the back of a knife to make the meat soft. Cut it into small cubes, and put them in a bowl. Add the egg white, appropriate amounts of fine salt, soy sauce and starch into the bowl, and stir well.Kung Pao Chicken

② Heat skillet under medium power and add some oil, fry peanut until it develops aroma; Remove peanut from oil, drain and set aside; and cut the dried red chilies into halves. Dissolve the starch into water and stir well.Kung Pao Chicken

③ Place appropriate amounts of granulated sugar, vinegar, soy sauce, gourmet powder and chicken stock, dissolved starch and rice wine into a bowl and mix together the sauce ingredients.Marinate the chicken for 25 minutes.

Cooking

④ Heat the oil for deep-frying in a wok over big flame; add and stir-fry the diced chicken for one minute. Place the chicken into a strainer and leach out oil.Kung Pao Chicken

⑤ Leave a small amount of oil in the wok, add the dried red chilies and stir until the spicy flavour develops. Now place the ginger, garlic, spring onion and sweet wheat flour sauce into the wok and stir-fry for a few seconds.Kung Pao Chicken⑥Add the fried chicken, peanuts and chili powder and stir for another few seconds. Quickly pour the mixed sauce into the wok and stir the ingredients in. Finally, put everything onto a plate, and the dish is ready to serve.Kung Pao ChickenKung Pao Chicken

We visited the Mount Huangshan in 13 May 2016,It was really a happy travel, We were fascinated by the beauty of Mount Huangshan。

Of all the notable mountains in China, Mount Huangshan, to be found in the south of Anhui province, is probably the most famous. Originally known as Mt. Yishan it was renamed Mt. Huangshan in 747 AD in recognition of the legendary Huang Di, who was the reputed ancestor of the Chinese people and who made magic pills for immortality here.

Wu yue is the collective name given to China's most important mountains, namely Mt. Taishan in Shandong Province, Mt. Huashan in Shaanxi Province, Mt. Hengshan in Shanxi Province, Mt. Songshan in Henan Province and Mt. Hengshan in Hunan Province. It is said that you won't want to visit any other mountains after seeing wu yue but you won't wish to see even wu yue after returning from Mt. Huangshan. This saying may give you some idea of the beauty and uniqueness of Mt. Huangshan. Together with the Yellow River, the Yangtze River and the Great Wall, Mt. Huangshan has become one of the great symbols of China. Mt. Huangshan can boast not only of its magnificence but also its abundant resources and great variety of zoological species, for which it has been listed as a World Natural and Cultural Heritage Site.

Now,I will show you some beautiful pictures we took for you,and you can find how lovely the Mount Huangshan is from these pictures.

Oolong tea, also known as green tea or semi-fermented tea, is a unique Chinese tea variety with distinctive characteristics. It is said that the inventor the tea was named "Oolong", hence the name of the tea.

Oolong tea was evolved from the Dragon Group tea and Phoenix Cake tea dedicated to the royal family in the Song Dynasty around 1725 AD. According to historical research, tea houses of Oolong tea had been established in Fuzhou as early as 1862. Taiwan began to export Oolong tea in 1866.

The luxurious varieties of Oolong tea include Wuyi Rock Tea, Taiwan Oolong and Tieguanyin tea, etc. Tieguanyin produced in Fujian tastes rich in flavor and smells aromatic and fragrant. The Taiwan oolong tea tastes pure and natural with a fragrance of fruit. The tea leaves are red at edge and green in the center after brewed. The Oolong tea produced in Nantou, Taiwan is the supreme one. Tieguanyin tea is a local produce of Anxi in southern Fujian. Tieguanyin refers not only to the tea, but also to the tea shrub variety. The tea leaves are in tightly curled like scale hooks or dragonfly heads. After brewing, the tea smells extremely fragrant. Tasting the tea when it is hot, you will find aromas in your mouth. It is worthy of the reputation of "remain fragrant after seven rounds of brewing".

"Yunan Black Tea" is a general name for black tea produced in Yunan. There are two types of Yunan Black Tea: “Yunnan Kungfu Black Tea” and "Yunnan Broken Black Tea". First produced in 1939, "Yunnan Black Congou" is characterized by stout and strong sprouts, golden sharp ends, red infusion color and strong flavor. When it was produced in 1939, 15 tons of Yunnan Black Congou were sold to the UK. As the output increasingly grows, the tea has been exported to over 30 countries and regions in the world, such as Russia and Poland in Eastern Europe, Western Europe and North America.

Yunnan has a long history of tea planting and is home to big tea trees of over 1000 years and those as tall as dozens of meters. The big-leaf trees selected from these big tea trees are ideal breeds for black tea making, thanks to their high content of tea polyphenols, active polyphenol oxidases and strong sprouts. The black tea made of these breeds is golden in color and has lots of visible sharp ends. Moreover, the tea’s taste is strong and refreshing. It's one of China's best black tea types for export.

Yunnan Black Tea is best taken with sugar and milk. The tea’s taste remains strong after milk is added. A cup of infused Yunnan Black Tea is red and shiny. And the top-class tea usually leaves a golden ring on the cup at the point of contact and the tea turns turbid like cream when it cools. These are indications of good quality.